Ube Halaya Recipe the main ingredient ube is a root vegetable similar to potatoes or taro. You can find it mostly in Southeast Asia countries, Africa, South America, and Australia.
It’s a boiled and mashed purple yam with spices and sweets added to it. This recipe is unlike the other dessert recipes that are easy to do and cook. This is a more complicated recipe.
The ingredients are minimal; however, the preparation takes too much energy and time. Luckily, you could just find easy recipes like this on the Internet or probably in Filipino cookbooks.
This treat can also be an essential ingredient for other desserts such as the famous Halo-Halo wherein it is used as one of the toppings. In most cases, Ube Halaya serves to be a supplementary ingredient to most cold desserts.
It is rare to see this dish eaten as is. Also, this sweet and thick dish is not commonly served on an ordinary day but rather on special occasions. For example on Christmas day my Mom always prepare this for us with the help of my brother as you need to constantly stir it to avoid burning.
Or else it will taste bitter and no one will it eat, a word of caution for diabetic people though as this has high level of sweets and can raise your levels to high so consume just a little bit and ensure
Are you excited to try out this Ube Halaya Recipe? Then, brace yourself and get ready to discover the chef in you.
Ube Halaya Recipe
- 2 ½ kg purple yam
- 2 cans condensed milk
- 2 cans evaporated milk
- 2 cups brown sugar
- 200 g butter
- Boil the purple yam in a big pot about 30 - 45 minutes.
- Let it cool for a while.
- Skin the yam and grate in a bowl.
- Add in the brown sugar and condensed milk.
- Mix well.
- Add in the evaporated milk and mix again.
- Heat a large pan set it to medium.
- Melt the butter and add in the batter (yam mixture)
- Set the fire to high and keep stirring until the desired consistency is reached.
- Put in a molder, let it cool and serve.
Jonathan Philip Rice says
Great easy to follow the recipes are wonderful and look forward to trying many more.
Jenalyn Rose Forbes says